PEPPER AND OLIVE RECIPE

RED PEPPER AND BLACK OLIVE TAPENADE RECIPE | MYRECIPES

Red Pepper and Black Olive Tapenade Recipe | MyRecipes image

This is great to have on hand--spread on sandwiches, toss with fresh pasta, or stir into a vinaigrette. Prep: 20 minutes; Broil: 15 minutes; Stand: 10 minutes.

Provided by Carol Watson

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 red bell pepper
2 cups pitted kalamata olives
1 cup fresh basil leaves, packed
1 (3.25-ounce) jar capers, drained
2 garlic cloves, chopped
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil
Freshly ground pepper, to taste

Steps:

Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.
Place red pepper, olives, and next 4 ingredients in a food processor, and pulse until combined. Slowly add olive oil while processor is running, and blend well. Season with pepper.

OLIVE PEPPER PINWHEELS RECIPE: HOW TO MAKE IT

Olive Pepper Pinwheels Recipe: How to Make It image

"These zippy pinwheels are surprisingly simple to prepare ahead of time and have on hand whenever hunger hits," notes Kristin Manley from her home in Montesano, Washington. "They're also attractive to serve as appetizers for guests," she adds.

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon fat-free milk
1/3 cup each finely chopped sweet red, green and yellow pepper
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons ranch salad dressing mix
6 flour tortillas (6 inches)

Steps:

In a bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap. , Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces.

Nutrition Facts : Calories 68 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 6g carbohydrate, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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